Bubba's Bar 'n' Grill
Cocktails, anyone? - Printable Version

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Cocktails, anyone? - ePhilosopher9 - 05-11-2010 07:59 PM

An old English teacher told me years ago, that to become a writer, one has to write about things that you know about and are familiar with. I know, I know, y'all will probably get sick of this guy from New Orleans talking about his lame ass city. Whatever, amigeauxs! I'll align our penchant for great food and booze against any city.

So, without further adieux, can I bayou a drink?

Thank God this place is not just a grill. The BAR [b] part should be accented more, at least, at the proper times. Like when we are driven to the margin of drinking.

(P.S.A.) Never Never Never Drink and Text and Drive!

That being said, and beyond further adieux, let's have some cocktails, people! And not some Rob Lowe tiki-type, carmen miranda dragon hatted umbrella drinks. I mean, doubles, oh seven, oh-so machismeaux, bravadeaux drinks. Although I mentioned in that other thread that Heineken was a good beer, I failed to mention Watney's Red Barrell. But that's neither here, but there. This is about cocktails, the part of the bird one needs to remove before putting on the hen haus rotisserie.

Further Adieux being gone but not forgotten, allow me to jumpstart the cocktail/mixed drink/hi-ball goblet from the cask of... dun dun dunnn...
"The Obituary Cocktail", something that should also go into the Book Nook.

(click the drink for the bartender)

1) Mint Julip

1 small bunch of mint, plus an extra sprig for the top.
Crushed ice
Sugar water

Preferably prepare in a metal cup. Take a bunch of mint and crush in the bottom and around the edges of the cup. Throw the mint away. Fill the cup with crushed ice, mounding it at the top. Pour in the bourbon, using as much as you'd like. After giving it time to cool, pour the sugar water over it and top with the mint sprig.

2) Brandy Milk Punch
(before sunday champagne brunch)

The Brandy Milk Punch is a classic New Orleans brunch drink, often found in restaurants of the caliber of Cafe Adelaide, Brennan's, Galatoire's and Commander's Palace. It is also a tradition pick-me-up for those requiring a taste of the "dog that bit them."

According to McMillian, the drink calls for one and one half ounces of brandy a cup of whole milk, an ounce and a half of simple syrup, cracked ice and freshly grated nutmeg.

The Brandy Milk Punch

1 ½ ounces brandy
1 ounce simple syrup
½ bar spoon high quality vanilla extract
A couple ounces of Half-and-half
Cubed ice
Grated nutmeg

Pour brandy, simple syrup, vanilla extract and half-and-half into a pint glass. Add ice to a shaker and shake the concoction until well mixed and frothy. Add cubed ice to a rocks glass and, using a strainer, pour the mixture into it. Top with a bit of grated nutmeg.

3) Old Fashioned

As legend has it, the first known definition of the word "cocktail" was in response to a newspaper reader's letter asking to define the word. In response, the paper's editor wrote that it was a potent concoction of spirits, bitters, water, and sugar. And while historians debate as to where and what guided our first steps down the cocktail road, the Old Fashioned has become an important part of beverage lore.

Old Fashioned

1 sugar cube
Small piece of orange zest
2 ounces bourbon

Place the sugar cube, a small amount of water and bitters in a rocks glass and muddle the sugar until it's completely dissolved. Muddle in the orange zest long enough to release the oils. Top the glass with ice and add the bourbon. Top with a "flag" (an orange slice wrapped around a cherry and pierced with a toothpick).

4) Sazerac

This is the quintessential New Orleans cocktail. There are those who say this is the first cocktail, period. There's a lot of dispute over this, but it's certainly the first to appear in New Orleans, which has been acknowledged by many as the home of the cocktail.


1 sugar cube
1 ounce water
2 ounces rye whiskey (preferably Sazerac)
A few drops Herbsaint (ePhilosopher prefers Absinthe)
Lemon zest

Fill a rocks glass with ice and water and set it aside. Drop a sugar cube into a separate rocks glass and splash with bitters and the water. Muddle the concoction until the sugar cube is diluted. Fill the glass with ice and pour whiskey over it. Empty the water filled rocks glass and pour a few drops of the Herbsaint into it, rolling ht eliquid around the inside of the glass to coat it. Strain your cocktail into the coated glass and finish it off with lemon zest.

5) Ramos Gin Fizz

Also called the New Orleans Fizz, the drink was created in 1888 by New Orleanian Henry Ramos, (owner of the Imperial Cabinet Saloon and later the Stag Saloon) and was known for its exceptional powers of day-after relief.

Two key ingredients, while not usually found in most cocktails, are pretty easy to find (or whip up). The first being orange flower water (available at finer grocery stores and middle-eastern restaurants), and the second being egg whites.

According to Eppicurious.com, several legends claim that it takes five minutes of furious shaking to emulsify the cream, egg, and spirit and produce a properly frothy drink.

Drink Up!

More to come soon.

RE: Cocktails, anyone? - Brutus - 05-11-2010 08:11 PM

Any Brazilians out there with a Brazilliant recipe for Caipirinha? I've heard it's the Brazilian national drink and I may be heading that way one day soon so I think I should start practicing don't ya think? Just sayin'.....

RE: Cocktails, anyone? - ePhilosopher9 - 05-11-2010 08:47 PM

(05-11-2010 08:11 PM)Brutus Wrote:  Any Brazilians out there with a Brazilliant recipe for Caipirinha? I've heard it's the Brazilian national drink and I may be heading that way one day soon so I think I should start practicing don't ya think? Just sayin'.....

I was wondering about that... typing at a computer never honed my double-paradiddles. Back to the scene of the crime, eh? That darn dragon! I know nothing about that particular drink, but earlier today I was also thinking about this place called Fire of Brazil. ( I think it closed though, being across the street from Acme Oyster House) The gauchos ??? would come out with skewers of meat, i.e. several filets, or lamb, or chicken, and carve it right at the table. The customers would grab the slice with tongs to place it on the plate. It was an all you can eat place, and they just kept coming and coming with more freshly cooked varieties of meat. There were these little cards on the table which one would have to flip to the green side for more, the red side for Alto No Mas. The salad bar was bountiful as well, but a diversion. When you are getting different cuts of cow, pig, and fowl, why fill up on greens? As my grandmother used to say when we went to a fancy restaurant and they offered her salad, she inevitably hilariously always replied, " I can eat leaves at home ". Maybe it's not gauchos, i dunno. Anyway, one of my favourite movies is Brazil, DeNiro's first. You wouldn't happen to have a 27Bstroke6, would you? http://www.youtube.com/watch?v=eosrujtjJHA

RE: Cocktails, anyone? - NWoBHM - 05-17-2010 01:00 PM

Quote:Any Brazilians out there with a Brazilliant recipe for Caipirinha? I've heard it's the Brazilian national drink and I may be heading that way one day soon so I think I should start practicing don't ya think? Just sayin'.....

Like wise would love the formula for this one........I especially liked the comment Bubba made in RIR something like - "that after a couple you are no longer feeling any pain".........sounds good to me!!Big Grin

RE: Cocktails, anyone? - ePhilosopher9 - 05-23-2010 10:35 AM


RE: Cocktails, anyone? - Sololson - 05-24-2010 01:01 PM

I really enjoy a Manhatten when I'm in the mood for more than a beer (Although by the time I get around to pouring myself a drink I often end up with my trusty 7 & 7). When I do make Manhattens I usually do 2 parts Crown Royal (just my personal choice), 1 part Sweet Vermouth, and a dash of bitters. Throw it all in the shaker over ice and shake for a minute or two. I take mine up with a cherry for garnish (my wife always ends up stealing my cherries!Tongue). These really hit the spot at the end of the day for me. Throw some big Frank on the turntable, put my feet up, and just chill. Perfect!!

RE: Cocktails, anyone? - Mufasa - 05-24-2010 03:45 PM

Brutus -

I posed this query to a pal that came to work with us from Sao Paulo. She grew up there, and offers the following:
"I have the exact recipe for caipirinha at home home. The cachasa can be difficult to locate in the states. The only two ways I have seen Americans screw it up is by either adding too much sugar or too much water (or club soda...what we prefer)."
She is supposed to pass along her "secret" to me tomorrow.
She goes on:
"As far as food is concerned, he can't miss the "Churrasquerias" -- they are
steak houses but they also have chicken, sausage, etc. - they're all you
can eat, huge salad bars, etc. I call them "Major Pig-outs". Don't miss
the "pao de queijo" -- cheese bread, they are like balls with a cheese flavor
and they're always served hot. I think maybe it was in 2009 we went to a restaurant in Sao
Paulo called "Brasil a Gosto". It was in a building that must have
originally been a house and it wasn't very big but the food was excellent!
-- it was probably what you would call gourmet Brazilian food. The website
is: http://www.brasilagosto.com.br

I do know some islands as well though. If he will be in Copacabana (most famous beach in
the city) the low profile style is the best way to go, i.e, do not wear
expensive watch, jewelry and most importantly avoid the "favelas". (bad areas / slums)
Depends on the hotel he is going to stay (Marriott, Hilton, Copacabana Palace,
etc), they all give you clear instructions of areas you should avoid.
The same rules apply to Sao Paulo. Sao Paulo is huge with 19 million people
and it is a extremely energetic city like NY or Tokyo. The night live (life) is
one of the best in the world. He should get a taxi from the hotel (ask the
hotel to call for a taxi instead of ask for a taxi himself) and stay in the
safe neighborhood, i.e, Morumbi, Itaim-Bibi and Moema. Those are the place
where most of the 5 stars hotels are in the city and it much safer. Again,
avoid the "favelas".
For both cities and depending where he is going to stay and what he wants
to do, he should talk to the reception desk. They can provide him magazines
and maps and also highlight the areas he should avoid nearby.
I forgot to answer the other 2 questions: in RJ he must visit the "Jesus
Crist statue" located no Pao-de-acucar and in Sao Paulo he should visit the
Avenida Paulista (Paulista Avenue). It is the financial heart of the city,
full of sky buildings. Food: we can find anything he want in both cities.
He can have from American food (Pizza Hut, McDonalds, etc - yuk) to Indian food.
Both cities are big cities so he can find all the relevant cuisine for all
over the world 24/7."

RE: Cocktails, anyone? - Mufasa - 05-25-2010 06:51 PM

Ok - my little freckle-faced Brazilian buddy sent me this today. and mentioned that if you would like it in Portuguese... (to impress your new friends) to let me know and she would translate.
This is "the best she has seen that accurately describes the caipirinha (kai-pee-reen-yah) that she has seen on a Brazilian web site."

In an old fashioned or (flat bottomed) on-the-rocks glass, add:
2 to 3 (depending on size) key limes cut into thin slices (approximately 1/8 inch thick).
Some people like to peel the limes before slicing but this eliminates the lime oil in the peel, which many believe to be essential for an 'authentic' taste.
You may want to remove any seeds before muddling ... unless you're fond of straining them through your teeth.

Add 2 to 3 heaping tablespoons of sugar to the top of the lime slices (Brazilians like it VERY sweet) Also - Brazilian sugar is much finer than American sugar, so experiment to your liking.
Muddle (mash) sugar and limes together well
Add 2 to 3 shots (ounces) cachaça / Club soda is optional and at your tastes discretion.
Stir well to thoroughly dissolve the sugar, add cracked ice, stir.
Serves 1

RE: Cocktails, anyone? - Brutus - 05-25-2010 08:22 PM

Thanks. Now for a little online searching for the main ingrediment (as a friend of mine is known to say). Cachaça....My kingdom for some a dat.

Oh, and PS....As for the Portugese, bring it on. I've got to start practicing somewhere and isn't it a tradition among travellers to new lands to learn how to order a drink before nearly anything else?

RE: Cocktails, anyone? - ePhilosopher9 - 05-26-2010 09:43 AM

The Pimms Cup
Created in 1840 in England, Pimm's still claims to be "made to James Pimm's original recipe, a closely guarded secret known only to six people." It's the perfect beverage to complete your experience at the Napoleon House.

While we're providing the recipe below, be warned, home concoctions of the Pimm's Cup, no matter how accurate, for some reason, never taste as good as those at the Napoleon House.

Here's the Recipe
Fill a tall 12 oz glass with ice and add 1 1/4 oz. Pimm's #1 and 3 oz lemonade.
Then top off with 7up.
Garnish with cucumber.